A Sandi Gant holiday classic. Can be halved for a 9x12 baking dish.
- 2 cups all-purpose flour
- 2 cups finely chopped Pecans
- 2 sticks (16 Tbsp) melted butter
- 2 cups powdered sugar
- 2 packages (16oz) cream cheese
- 2 tubs cool whip
- 2 sachets vanilla instant pudding mix
- 2 sachets chocolate instant pudding mix
- 8 cups milk (or total amount of milk indicated on pudding sachets)
- (optional) grated chocolate or cocoa powder
- Preheat the oven to 350ºF
- Prepare the crust: Mix together flour, chopped pecans, and melted butter in a large bowl.
- Press the crust mix into the bottom of a 15x10 glass baking dish
- Bake for 20 minutes or until light golden brown. Set aside to cool.
- Prepare the filling: combine sugar, half of the cool whip, and cream cheese and spread over the cooled crust in the baking dish
- In a large bowl, combine the milk and pudding sachet contents. Spread pudding over the dish.
- Top with the remaining 1/2 container of cool whip. If desired, sprinkle with grated chocolate or cocoa powder.
- Cool for several hours or overnight in the refrigerator, and serve cool.